Slow Cooker Oats
1 Cup Steel Cut Oats (no substitutes)
3 ½ Cups Water
1 Cup peeled and chopped Apple
½ Cup Raisins
2 tbsp Butter
1 tbsp Ground Cinnamon
2 tbsp Brown Sugar
1 tsp Vanilla Extract
Place the Steel Cut Oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker with a liner. Stir to combine and dissolve the brown sugar. Cover the slow cooker, set to low, and allow the oats to cook 7 hours (for firm oats) or 8 hours (for softer texture).
If you aren’t already a loyal devotee of the pressure cooker, chances are you hold it at arm’s length, confused and skeptical of its magical powers.
Today’s pressure cookers aren’t the scary pressure cookers your mom used. Make better tasting meals in a fraction of the time in an easy-to-use electric pressure cooker.
Yet, throughout human history, certain too-good-to-be-true gadgets have proven to be, well, true. We’re discovering our pressure cookers. Plunk in your ingredients, seal the lid, apply pressure, and produce dinner.
Pressure cookers are great for more than just one-pot meals. Use them to prep ingredients like dried beans and grains that take forever to cook in a pot. Un-soaked pintos to tender cooked beans in about 30 minutes start to finish, and especially for making stock really good chicken stock in about 35 minutes, start to finish, and beef stock in about 2 hours, including bone roasting time.
Non-stick cooking spray
2 large tart apples chopped
1 1/2 cups skim milk
1 1/2 cups water
1 cup whole grain oats
3 tablespoons packed dark brown sugar
2 tablespoons butter
1 tablespoon cinnamon (more or less to your taste)
2 tablespoons milled/ground flaxseed
1/4 teaspoon kosher salt
1/4 cup dried fruit (raisins, cranberries)
1/4 cup chopped nuts (walnuts, almonds, pecans)
Spray a 3 1/2 quart or larger slow cooker with non-stick cooking spray. Combine chopped apples, milk, water, oats, sugar, butter, and flax- stirring to combine. Cover and cook on low for 7-8 hours (overnight). Stir in 1/4 teaspoon kosher salt into the oatmeal just before serving.
If desired, serve with additional toppings (1 tablespoon dried fruit and 1 tablespoon chopped nuts, each)
4 lb. whole chicken
5 Tablespoons chicken base
12 ounces egg noodles
4 Tablespoons butter
Place the chicken in a slow cooker and cover it with water. Set the crock pot to high and cook for 5 hours on high or 8-10 on low. Remove the chicken from the slow cooker and allow to cool slightly, then debone and shred the chicken.
Carefully pour the broth from the slow cooker through a strainer into a large pot. Add the chicken to the pot then bring the mixture to a boil over high heat. Stir in the chicken base, making sure it dissolves, and add the noodles. Boil for 8-10 minutes or until noodles are soft. Strain out all but about 1 cup of the broth. It’ll look a little soupy at this point, but the noodles will keep slurping up the broth. Stir in the butter, if desired, and allow it to melt. Serve noodles over mashed potatoes or a side dish.